1934 What Shall We Drink by Magnus Bredenbek

Punches

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A FINE CHAMPAGNEPUNCH Now for a frozen delight, the champagne punch.

Into a gallon freezer pour a quart of champagne and one and a half pints of Arrack,stirring for a few moments only. Now add the juice of a half dozen lemons and the yeUow rinds of three, two teacups of "gum" and two quarts of seltzer or carbonated water. Stir thoroughly and let freeze, serving as one would ices. If champagne is not available, the same proportions of Rhine wines of various varieties or MoseUe Wine may be used to produce a dehcious frozen punch. PARISIAN PUNCH From England let's take a trip across the Channel to gay Paree and start mixing a punch a la Parisienne. Here's how: Into your large punch bowl containing a large square of ice pour a quart of Maraschino cordial,two quarts of seltzer or carbonated water,two quarts of ginger ale, the juice of six oranges and six lemons, and a half pint of Arrack. Stir thoroughly until quite cold and serve in punch glasses. Be cause the alcoholic content is not so strong, this is a delight ful punch for one to imbibe freely. The mixture gives ap proximately forty drinks. REGENT'SPUNCH From England comes this rare treat,the Regent's Punch. It requires more time than the ordinary punches, but the re sults are worth the effort. In a large enamel container, place the strained juice and yellow rinds of four oranges and as many lemons. Then add a couple of broken sticks of cianamon and vanilla flavoring extract not above a tea- spoonful and then add a quart of "gum" or ordinary un- flavored sugar syrup. Put container over slow fire and let simmer for half or three-quarters of an hour; and after turning off the flame and while it is stiU simmering;, add the juice of eighteen oranges and about a pint of strong green hot tea.